Brown Stew Shrimp with Sweet Potato Grits Recipe

Introduction

Brown Stew Shrimp with Sweet Potato Grits is a comforting and flavorful dish combining creamy, cheesy grits with spicy, aromatic shrimp. This recipe brings a delightful fusion of textures and Caribbean-inspired spices that are perfect for a satisfying meal any day of the week.

Ingredients

• 3 ½ cups water, plus more as needed
• 1 cup chicken broth or stock
• Kosher salt, to taste
• 1 ½ cups grits (not instant grits)
• ½ cup sweet potato puree (or pumpkin puree)
• 2 tablespoons butter
• ½ cup half and half
• 1 cup shredded gouda cheese (or sharp cheddar cheese)
• ¼ teaspoon white pepper
• 1 lb jumbo shrimp, peeled & deveined (tail on or off)
• 1 tablespoon avocado oil (or olive oil)
• 1 teaspoon smoked paprika
• 1 teaspoon ground allspice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Kosher salt & fresh ground black pepper, to taste
• 4 tablespoons butter
• ½ green bell pepper, finely diced
• ½ red bell pepper, finely diced
• ½ small yellow onion, finely diced
• 1 large carrot, finely diced
• 1 scotch bonnet pepper, deseeded & chopped
• 1 tablespoon garlic paste
• 2 teaspoons ginger paste
• 2 teaspoons browning sauce (such as Grace browning)
• 1 cup chicken broth or stock
• ¼ cup sliced scallions, plus more for garnish

Instructions

1. Step 1: For the sweet potato grits, bring the water, chicken broth or stock, and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in the grits a little at a time to prevent clumping, stirring until blended. Reduce heat to low, cover, and let simmer, stirring frequently to prevent lumps, until tender, about 30 minutes. Add more water as needed to maintain a thick but creamy texture.
2. Step 2: Stir the sweet potato puree, butter, half and half, shredded cheese, and white pepper into the cooked grits. Taste and adjust salt as desired. Keep warm on the lowest heat while preparing the shrimp.
3. Step 3: Pat the shrimp dry. In a large bowl, toss shrimp with avocado oil, smoked paprika, ground allspice, onion powder, garlic powder, salt, and pepper. Set aside to marinate for at least 30 minutes.
4. Step 4: In a large skillet, melt 4 tablespoons butter over medium heat. Add diced green and red bell peppers, onion, carrot, and scotch bonnet pepper. Sauté until tender and golden brown, about 6–7 minutes.
5. Step 5: Stir in the garlic and ginger paste and cook for about 1 minute until fragrant. Add the browning sauce and stir to combine with the vegetables.
6. Step 6: Add the seasoned shrimp, chicken broth, and sliced scallions to the skillet. Toss to combine, cover, and simmer, stirring occasionally, until shrimp are opaque and cooked through, about 6–7 minutes, allowing the sauce to thicken slightly.
7. Step 7: Divide the warm sweet potato grits among serving bowls. Top each serving with the brown stew shrimp. Garnish with extra scallions if desired and serve immediately.

Tips & Variations

• If grits become too thick during cooking or reheating, add a splash of water or broth to loosen the texture for creamy results.
• Adjust the heat by reducing or omitting the scotch bonnet pepper if you prefer a milder stew.
• Use sharp cheddar cheese instead of gouda for a different cheesy flavor profile.
• Marinate the shrimp longer for more intense spice absorption.

Storage

Store leftover shrimp and grits separately in airtight containers in the refrigerator for up to 3 days. Reheat grits gently on the stove or microwave, adding a splash of water to maintain creaminess. Warm the shrimp in a skillet over low heat to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant grits for this recipe?

It’s best to use regular grits for this recipe because instant grits have a different texture and won’t stand up as well to the slow cooking and stirring needed to create creamy, tender grits with sweet potato puree.

What can I substitute for scotch bonnet pepper?

If you cannot find scotch bonnet peppers, habanero peppers are a similar substitute. For less heat, you can use a mild chili pepper or omit it entirely, though the flavor profile will be less spicy.

Brown Stew Shrimp with Sweet Potato Grits Recipe

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4.6 from 97 reviews

This flavorful Brown Stew Shrimp with Sweet Potato Grits recipe combines tender, seasoned jumbo shrimp cooked in a rich, spiced brown stew sauce with creamy, cheesy sweet potato-infused grits. The dish features a perfect balance of savory, spicy, and slightly sweet elements, making it a comforting and satisfying meal inspired by Caribbean cuisine.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Sweet Potato Grits

• 3 ½ cups water, plus more as needed
• 1 cup chicken broth or stock
• Kosher salt, to taste
• 1 ½ cups grits (not instant grits)
• ½ cup sweet potato puree (or pumpkin puree)
• 2 tablespoons butter
• ½ cup half and half
• 1 cup shredded gouda cheese (or sharp cheddar cheese)
• ¼ teaspoon white pepper

Brown Stew Shrimp

• 1 lb jumbo shrimp, peeled & deveined (tail on or off)
• 1 tablespoon avocado oil (or olive oil)
• 1 teaspoon smoked paprika
• 1 teaspoon ground allspice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Kosher salt & fresh ground black pepper, to taste
• 4 tablespoons butter
• ½ green bell pepper, finely diced
• ½ red bell pepper, finely diced
• ½ small yellow onion, finely diced
• 1 large carrot, finely diced
• 1 scotch bonnet pepper, deseeded & chopped
• 1 tablespoon garlic paste
• 2 teaspoons ginger paste
• 2 teaspoons browning sauce (e.g., Grace browning)
• 1 cup chicken broth or stock
• ¼ cup sliced scallions, plus more for garnish

Instructions

1. Prepare the Sweet Potato Grits: In a large saucepan, bring the water, chicken broth, and salt to a boil over medium-high heat. Gradually whisk in the grits a little at a time to prevent clumping, stirring until blended. Reduce heat to low, cover, and cook slowly, stirring regularly to avoid lumps, for about 30 minutes until tender. Add water as needed to maintain a thick but creamy consistency.
2. Finish the Grits: Stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper. Mix thoroughly and season with additional salt if desired. Keep warm on low heat while preparing the shrimp.
3. Marinate the Shrimp: Pat shrimp dry with paper towels. In a large bowl, combine shrimp with avocado oil, smoked paprika, allspice, onion powder, garlic powder, salt, and pepper. Toss well to coat all shrimp evenly. Let marinate for at least 30 minutes.
4. Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced green and red bell peppers, onion, carrot, and chopped scotch bonnet pepper. Sauté until tender and golden brown, about 6-7 minutes. Add garlic and ginger paste, cooking for another minute until fragrant.
5. Add Browning Sauce and Liquids: Stir in the browning sauce to combine with the vegetables. Then add the marinated shrimp, chicken broth, and sliced scallions. Mix well.
6. Simmer the Shrimp: Cover the skillet and let the shrimp simmer, stirring occasionally, until opaque and cooked through, about 6-7 minutes. The sauce should thicken slightly and coat the shrimp well.
7. Assemble and Serve: Spoon warm sweet potato grits into serving bowls. Top evenly with the brown stew shrimp. Garnish with additional sliced scallions if desired. Serve immediately and enjoy.

Notes

• If grits thicken too much or become stiff, add a splash of water to loosen them while maintaining a creamy texture.
• Marinating the shrimp enhances the flavor—do not skip the 30-minute marination time.
• You can adjust the heat level by controlling the amount of scotch bonnet pepper or omitting it for a milder dish.
• Use freshly peeled and deveined shrimp for best texture and taste.
• The browning sauce adds depth and color typical of Caribbean-style brown stew; substitute with soy sauce if unavailable but flavor will differ.
• Stir the grits periodically during cooking to prevent lumps and sticking to the pan.

Keywords: brown stew shrimp, sweet potato grits, Caribbean shrimp recipe, seafood and grits, spicy shrimp stew, cheesy grits, scotch bonnet shrimp